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Kirsten and Christopher Shockey on Fermenting Vegetables and Cider Making

By Kriben Govender: Food Scientist

Kriben Govender (Honours Degree in Food Science and Technology) and James Shadrach (Honours Degree in Psychology) having an entertaining conversation with the hilarious Kirsten and Christopher Shockey. We talk about the ins and outs of fermenting vegetables, cider making, miso, tempeh, natto and much more.   Bio:   Kirsten & Christopher Shockey got their start in fermenting foods, first in their home, and then with their farmstead food company (Mellonia Farm), where they created over forty varieties of cultured vegetables and krauts. When they realised their passion was for the process, they chose to focus on teaching the art of fermenting vegetables. Kirsten & Christopher still experiments with new recipes, helping others set up in-house or farmstead “fermentories”, and teach classes at their farm and hosts small farm workshops. Kirsten & Christopher lives on a 40-acre hillside homestead in the Applegate Valley of Southern Oregon, where they have cultivated a handmade life for the last 15 years. Their days are a chaotic combination of parenting, day jobs, writing and navigating whatever the climate and the rural lifestyle throws their way.        Topics discussed:   Knowing where your foods comes from Preserving the bounty Farm steading Growing food chemically free for optimal health You are what you eat Regenerative Farming Zach Bush Podcast Exploring Diets that work for you Supporting Farmers The Power of Consumers Eating low on the food chain More whole foods and less processed foods City Gardens and Communal Gardens Easy vegetables to grow and ferment Fermented Vegetables book Craving fermented foods Commercial production of fermented vegetables Kirsten’s first fermented vegetable recipe Fermented foods fusions How to work out the appropriate salt ratio The purpose of salt in the fermentation Fermenting tomatoes Fermenting cucumbers (pickles) Controlling bad funk/ spoilage - yeast, mould and fungi Enhancing good funk- fermented flavours Brine and Fermento "Submerge in brine conquers evil every time" Adjusting recipes for different climates and conditions- salt vs heat Real ferments vs pasteurised ferments Encouraging children to consume ferments Tasting regularly Fermenting in mason jars Fermentation Variables Top five vegetables ferments for beginners Fermented French Fries Unconventional vegetables to ferment Fermenting herbs Rule of thumb for fermenting time Temperature vs Crock Size vs Ferment time vs Flavour/ Texture Optimal ferment time for maximum probiotic content and predigestion  Seaweed ferments Hard cider making Using wild yeasts Fermentation time for Cider Making New book: Miso, Tempeh, Natto Incorporating ferments into your meal Making Koji Controlling temperature  Miso Making What is a garum? Top tips for Gut Health     Brought to you by:   Nourishme Organics- Your Fermented Food Making Store   Shop Fermented Vegetables- 10% off using code:  shockey     Allele Microbiome- Microbiome Testing   Microbiome Stool testing (10% off Gut Explorer Pro using code: gutlove)     Connect with Kirsten and Christopher Shockey   Website-     Connect with Kriben Govender:    Facebook- Instagram- Youtube- Gut Health Gurus Facebook Group: Mito Wellness Support Facebook Group:   Download links                 If you enjoyed this episode and would like to show your support:   1) Please subscribe on Itunes and leave a positive review     Instructions:   - Click this link   - Click "View in Itunes" button on the left hand side - This will open Itunes app - Click "Subscribe" button - Click on "Ratings and Reviews" tab - Click on "Write a Review" button   Non Itunes user’s can leave a Google Review here:     2) Subscribe, like and leave a positive comment on Youtube   3) Share your favourite episode on Facebook, Instagram, and Stories 4) Let your friends and family know about this Podcast by email, text, messenger etc 5) Support us on Patreon for as little as $5 per month and get same day, early access to our latest podcasts (typically around 4 to 6 weeks earlier than the general public)   Thank you so much for your support. It means the world to us.    

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